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Green Peas, Avignonnaise

Place a pint fresh, tender, shelled peas in a saucepan with quart boiling water, a teaspoon salt, half teaspoon sugar, two saltspoons pepper and a teaspoon butter. Cover pan, boil forty minutes, thoroughly drain on a sieve, heat a teaspoon melted butter in a frying pan, add two ounces very finely chopped cooked ham and gently brown five minutes, frequently stirring meanwhile; add peas with half teaspoon chopped chives, teaspoon French mustard, one ounce butter, three saltspoons salt, saltspoon white pepper, and sprinkle over teaspoon flour, lightly toss on fire while cooking three minutes. Remove and use as required.